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Tempeh Dijonaisse Serves 6 This version of the classic French Poulet a la Diable (deviled chicken coated with Dijon mustard) works beautifully with tempeh as a stand-in for chicken.
Prep Time: 10 minutes
Cooking Time: 10 minutes
1 1/2pounds tempeh
2 tablespoons olive oil
1/2 cup Dijon mustard
1/4 cup honey
1/2 cup cider vinegar
1/4 cup soy milk
3 green onions, sliced
1. Have all ingredients at room temperature. Preheat broiler.
2. Halve each piece of tempeh. Brush the six slices with olive oil and broil for 5 minutes on each side.
3. In a saucepan, whisk together the mustard, honey and cider vinegar. Cook sauce over very low heat while the tempeh broils, adding soy milk toward the end and stirring until it is thoroughly heated.
4. Arrange tempeh on a platter or individual plates and pour sauce over it. Garnish with sliced green onions.